VEGAN

Vegan Napoleon

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe is adapted from a book on delicious vegan food. "In principle, you can take the time to make the puff pastry from scratch, but I personally prefer to buy ready-made frozen unleavened dough. The key is to find a package labeled 'Vegan Product,' which means there will be no eggs or butter in the dough. Depending on how tall you want your Napoleon to be, you'll need 1 or 2 packages, which correspond to 2 or 4 sheets of dough. My recipe is designed for a shorter cake. In practice, this is quite enough for a group of girls of various ages celebrating yet another 18th birthday over tea. It’s also a great option for a beloved grandmother who likely has high cholesterol."

Ingredients

Puff Pastry - 2 pieces
Vegetable Oil - 1 tablespoon
Coconut Milk - 17 fl oz
Semolina - 4 spoons
Sugar - 5.3 oz
Vanilla Pod - 1 piece

Step by Step guide

Step 1

Keep the sheet of frozen puff pastry at room temperature. Once it has softened, brush the top with butter and place it in the oven for 15–20 minutes at 200–410°F. Then repeat the same with the second sheet. If your oven allows, it's better to bake the layers simultaneously.

Step 2

For the cream: heat milk with sugar in a saucepan. Use the back of a knife to scrape the seeds from the vanilla pod into the milk. Once the milk comes to a boil and the sugar dissolves, add semolina and stir until it thickens, which will take about 5 minutes. Ideally, use Italian semolina, as it ensures a lump-free result. Allow the cream to cool.

Step 3

Separate the prepared dough into layers. Set aside the top layer and stack the remaining layers, generously spreading cream between each one. The top layer should be made of cream. Crumble the leftover layers into fine crumbs and sprinkle them over the finished "Napoleon."